We Be Jammin'... Rhubarb Ginger Jam
Rhubarb Ginger Jam
Found on Pinterest
2 cups fresh Rhubarb - diced
2 T. lime juice
2 t. lemon zest
1 cup water
2 T. crystallized ginger
1 cup sugar
Make 2 half pints
Combine all ingredients into a dutch oven and cook until rhubarb is tender and falling apart. With a potato masher or immersion blender continue to breakdown the rhubarb till smooth. Cook on high for 5 to 7 minutes or until it thickens to the gel point. Ladle the recipe into the jars to 1/4 inch headspace, clean the rim, add lids and rings. Process the jars 10 minutes in the water bath canner. Remove and set jars on the counter overnight undisturbed.
html, body, div, span, applet, object, iframe,
h1, h2, h3, h4, h5, h6, p, blockquote, pre,
a, abbr, acronym, address, big, cite, code,
del, dfn, em, font, img, ins, kbd, q, s, samp,
small, strike, strong, sub, sup, tt, var,
b, u, i, center,
dl, dt, dd, ol, ul, li,
fieldset, form, label, legend,
table, caption, tbody, tfoot, thead, tr, th, td {
margin: 0;
padding: 0;
border: 0;
outline: 0;
font-size: 100%;
vertical-align: baseline;
background: transparent;
}
body {
line-height: 1;
}
ol, ul {
list-style: none;
}
blockquote, q {
quotes: none;
}
/* remember to define focus styles! */
:focus {
outline: 0;
}
/* remember to highlight inserts somehow! */
ins {
text-decoration: none;
}
del {
text-decoration: line-through;
}
/* tables still need 'cellspacing="0"' in the markup */
table {
border-collapse: collapse;
border-spacing: 0;
}
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.